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Cheese from Villaluenga del Rosario and the Sierra de Grazalema, Cádiz, Spain
Payoyo is a pressed raw-milk cheese from the Sierra de Grazalema made from the milk of local Payoya goats, alone or mixed with Merina de Grazalema sheep milk. In one study of the traditional make, raw Payoya milk was renneted at 32 °C without starter, pressed, brined for 30 minutes and ripened 60 days at 10–12 °C. Made in 6 steps over 2 months. The longest step, ripen, takes 2 months (Guzmán J.L. et al. 2020) and runs at 10–12 °C (Guzmán J.L. et al. 2020). The raw milk's own lactic flora does most of the fermenting.
| Main step | 2 monthsMeasured[guzman2020] | Ripen |
|---|---|---|
| Temperature | 10–12 °CMeasured[guzman2020] | Ripen |
| Acidity | pH 5.2–5.2Measured[guzman2020] | Brine |
| Raw Payoya goat milk · No starter culture added[guzman2020] | |
| About 0.25 mL per litre of milk | Animal rennet, or thistle (Cynara cardunculus) rennet[guzman2020] |
| Brine of 15–18 °Baumé[guzman2020] | |
| Starter | none; raw-milk flora |
Total time across the recorded steps: 2 months
What changes: Rennet goes into raw goat milk at 32 °C and it sets in an hour
Output: curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Payoyo is made from the milk of two local breeds, the Payoya goat and the Merina de Grazalema sheep, and traditionally without any added starter, so the raw milk's own bacteria do the souring.
Every number is labelled with how it is known. How this atlas is made
Production under the Payoyo name began in 1997 in Villaluenga del Rosario, whose people are called payoyos; the same type was made in El Bosque from 1986 (outline only).
